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BLUEBERRY BUTTERMILK SORBET

Tart, creamy, and impossibly purple, Blueberry Buttermilk Sorbet is an easy weeknight dessert or a simple yet elegant finish to a meal. Its also a light and healthy alternative to cream and egg-rich ice cream. My kids love to help me pour the ingredients, use the blender, and watch the liquid churning in the ice cream machine.

Ingredients

2 cups blueberries, fresh or frozen (see Kitchen Tips)

1 cup buttermilk

½ cup sugar

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Preparation

Combine the blueberries, buttermilk, and sugar in a blender. Blend on high speed until the mixture is combined and fairly smooth, 2 to 3 minutes.
Strain into a container and refrigerate, covered, for at least 2 hours or up to 1 day (see Kitchen Tips).
Freeze in an ice cream maker according to the manufacturer's instructions. Place in a tightly-lidded freezer-safe container and chill 2 hours. Enjoy.
Kitchen Tips:
If you use frozen blueberries, skip step two and immediately freeze the already cold mixture in the bowl of an ice cream maker. The resulting sorbet is slightly less smooth but skips the initial refrigeration for a much faster process.